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Duck Breast

Rich dark poultry cut usually cooked with the skin on.

Duck Breast — illustrative ingredient image

About Duck Breast

Duck breast is the breast muscle of a duck and is commonly treated as a rich, dark poultry cut. It is served as a principal savoury portion, often with the skin attached. The cut works well roasted, pan-seared, grilled, or cooked slowly, depending on its thickness and fat covering.

The meat has a fuller flavour and firmer texture than typical chicken breast, while the skin carries a substantial layer of fat. Properly rendered skin can become crisp and savoury, whereas the interior may remain tender and rosy or become fully cooked and firmer according to the method.

Duck breast may be sold fresh, chilled, frozen, or cooked, with or without skin. A skin-on breast is often scored and started skin-side down so the fat renders before the flesh is finished. Skinless pieces cook more quickly and provide less rendered fat and surface crispness.

Ingredient type
whole food

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Where duck breast appears

1 linked foods

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Main dishes

Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.

Name examples awaiting language review. Confirm the specific food or product.

Local names for duck breast

Names and romanised forms to recognise on menus and labels.

English

duck breast

English

Duck, breast, lean flesh, raw

Search alias · Not a confirmed translation

English

Smoked duck breast fillet

Search alias · Not a confirmed translation

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Duck Breast nutrition & diet

Duck Breast nutritional value

Duck, breast, lean flesh, raw

Per 100 g of the edible portion in the stated food form.

Calories
91.5kcal
Protein
21.2g
Carbs
0.0g
Fat
0.6g

Reference values apply to the named food form, not every preparation, variety or brand. © Food Standards Australia New Zealand. AFCD Release 3, food F009805. Available carbohydrate excludes sugar alcohols; energy converted from kJ to kcal (÷4.184). Australian data may not be appropriate for use in other countries. There are limitations associated with food composition databases. Food composition data used in the database or databases may represent an average of the nutrient content of a particular sample of foods and ingredients, determined at a particular time. The nutrient composition of foods and ingredients can vary substantially between batches and brands because of a number of factors, including changes in season, processing practices and ingredient source, and methods of calculation. Data licensed under the FSANZ Data User Licence Agreement, based on CC BY-SA 3.0 AU: https://www.foodstandards.gov.au/science-data/monitoringnutrients/afcd/datauserlicenceagreement.

Portions & preparation

Match duck breast by skin-on or skinless status, visible fat, bone removal, and raw or cooked form. Searing and rendering alter the portion actually eaten; sauces and removed pan fat should be documented separately. A whole breast and sliced cooked meat are not interchangeable reference forms.

Compare the right form: Reference should match duck breast with the same species, skin and fat inclusion, bone status, cooking method, and edible portion.

Diet considerations

Duck breast is animal-derived poultry. Compatibility changes with skin, rendered fat, marinades, glazes, coatings, stuffing, dairy, and cereal-based accompaniments. Plain roasted meat differs from breast served with sauce or pastry, while portion-dependent carbohydrate patterns come mainly from those additions.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    Not established
  • Vegetarian
    Not established
  • Pescatarian
    Not established
  • Keto
    Not established
  • Paleo
    Not established
  • Low-carb
    Not established
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · Not established
The available profile does not establish the full composition or processing for this dietary pattern.
Vegetarian · Not established
The available profile does not establish the full composition or processing for this dietary pattern.
Pescatarian · Not established
The available profile does not establish the full composition or processing for this dietary pattern.
Keto · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Paleo · Not established
The ingredient form and processing have not been assessed against this dietary pattern.
Low-carb · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: Australian Food Composition Database, Release 3, 2025 — Duck, breast, lean flesh, raw ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .